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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Lentil & Sweet Potato Sheppard's Pie Recipe

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This recipe for Lentil & Sweet Potato Sheppard's Pie is from Andrea's Amazing Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Boil 3 Sweet Potatoes and then
Mash with 2 Tbsp Vegan Butter, 1/4 tsp Sea Salt, 1-2 Tbsp Maple Syrup

For Filling:
Saute:
1 chopped medium Onion
2 minced cloves Garlic

Then add:
1 1/2 Cups Lentils
4 Cups veggie Broth
2 tsp Thyme
Pinch Salt & Pepper

Bring to boil and then simmer 20-30 minutes until lentils are done.

During last 10 minutes add one 10 oz package of Frozen Veggies
Directions:
Directions:
Spoon lentil mixture into casserole pan.
Top with mashed sweet potatoes.
Bake 425º Oven for 20 minutes.

Optional: Add a layer of Portabella Mushrooms between lentils and sweet potatoes.

For Portabella Layer:

Marinate 2 sliced Portabella Mushrooms in:
4 Tbsp Vinegar
1 Tbsp Coconut or Avocado Oil
Pinch Salt & Pepper
1 minced clove Garlic
Saute until brown and caramelized.

 

 

 

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